Salted and fermented anchovies are an essential ingredient for making delicious kimchi in Korea, especially in Southern Jeolla province. After a long time fermenting, the anchovies break up very nicely. You can find this at larger, well-stocked Korean grocery stores.
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
